Slow Cooked Black Pepper Roast Beef and Gravy Recipe | Beef Pot Roast

beef broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can reduce sodium and enhance flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickener and more affordable.

Season the beef roast generously with kosher salt and fresh cracked black pepper.

Crack whole black peppercorns using a mortar and pestle or a rolling pin in a plastic bag.

Heat sunflower oil in a cast iron pan over medium-high heat until hot.

Sear the beef roast on both sides for 2-3 minutes until a golden crust forms, also sear the sides for 20-30 seconds.

Add one package of onion soup mix to the slow cooker.

Pour in 1.5 cups of beef broth and optionally add 0.5 cup of red wine or more broth.

Mix the broth and soup mix well, then add the roast beef and juices to the slow cooker.

Add 5 stalks of chopped celery and 5 chopped carrots to the slow cooker, making them bite-sized.

Cover and cook on low for 8 hours.

Remove the beef and let it rest; spoon out the vegetables and strain the broth for gravy.

In a saucepan on medium heat, melt 4 tablespoons of butter and whisk in 4 tablespoons of flour until incorporated.

Cook the flour mixture for 30 seconds, then slowly add in the strained beef broth while whisking.

Bring the gravy to a light simmer, taste, and adjust seasoning with salt and black pepper as needed.

Serve the roast beef with gravy over white bread for an open face sandwich or alongside vegetables and mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens